Breakfast Pumpkin Soufflé Recipe | Yummly

Breakfast Pumpkin Soufflé

THE NATURAL NURTURER(6)
Jessica Savage: "I thought the pumpkin souffle was tasty. I did ad…" Read More
6Ingredients
40Minutes
110Calories
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Ingredients

US|METRIC
  • 1 teaspoon pumpkin spice
  • 1 teaspoon vanilla extract
  • 3 tablespoons maple syrup (or honey)
  • 3/4 cup pumpkin purée (not pumpkin filling)
  • coconut oil (for greasing pan)
  • 6 eggs
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    NutritionView More

    110Calories
    Sodium6% DV150mg
    Fat8% DV5g
    Protein14% DV7g
    Carbs3% DV10g
    Fiber4% DV<1g
    Calories110Calories from Fat45
    % DAILY VALUE
    Total Fat5g8%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol210mg70%
    Sodium150mg6%
    Potassium150mg4%
    Protein7g14%
    Calories from Fat45
    % DAILY VALUE
    Total Carbohydrate10g3%
    Dietary Fiber<1g4%
    Sugars8g16%
    Vitamin A100%
    Vitamin C2%
    Calcium4%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(6)

    Jessica Savage a day ago
    I thought the pumpkin souffle was tasty. I did add an extra tbsp of maple syrup and a 1/4 tsp of salt. Salt makes things taste like they should. no salt = bland. My kids topped it with a little more maple syrup and they thought it was okay. Will probably make again.
    Noel 2 years ago
    I thought this was tasty. It is simple, fast, and healthy. Someone commented in the blog to try a savory version with kale or chard and pumpkin seeds, and I hope to make that sometime.
    Park 2 years ago
    its my easy go to favorite especially when i want something pumpkin and eggy in the morning.
    Linda Maurice 2 years ago
    Awesome, make this on several occasions for a quick delicious breakfast
    Nicol A. 3 years ago
    It tastes like air. Really is rather bland, but not bad. Maybe some sliced bacon would make it more interesting.
    Surprisingly easy and hit the spot for those pumpkin pie craving days but without the crust since I’m going grain free. I topped it with cream cheese. Yum!

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